Tasty German Chocolate Pie
photo by Krista Roes
- Ready In:
- 4hrs 25mins
FOR THE PIE
- 1 (4 ounce) package German sweet chocolate
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1⁄3 cup sugar
- 3 tablespoons cornstarch
- 1 1⁄2 cups milk
- 2 egg yolks, lightly beaten
- 1 (9 inch) pastry shells, baked
FOR THE TOPPING
- 1 cup evaporated milk
- 1⁄2 cup sugar
- 1⁄4 cup butter, cubed
- 1 egg, lightly beaten
- 1 1⁄3 cups flaked coconut, toasted
- 1⁄2 cup pecans, chopped
- ****FOR THE PIE****.
- In a microwave-safe bowl, melt chocolate and butter together, stirring until smooth. Stir in vanilla and set aside.
- In a small saucepan, combine sugar, cornstarch, and milk until smooth.
- Cook and stir over medium-high heat until thickened and bubbly.
- Reduce heat; cook and stir for 2 minutes longer; then remove from heat.
- In a small bowl, stir a small amount of the hot filling into the egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir 2 minutes longer; then remove from heat.
- Gently stir in chocolate mixture into the hot filling mixture.
- Spoon all into the pre-baked pastry shell.
- ****FOR THE TOPPING****.
- In a small saucepan, combine evaporated milk, sugar and butter.
- Cook and stir until butter is melted and mixture just comes to a boil; then remove from heat.
- In a small bowl, stir a small amount of the hot liquid into the lightly beaten egg; return all to the pan; stirring constantly.
- Bring up to a gentle boil; cook and stir 2 minutes longer.
- Remove topping from heat and stir in coconut and pecans.
- Pour over the pie filling.
- Cool on a wire rack then cover and chill for at least 3 hours.
- Leftovers have to be refrigerated.
Questions & Replies
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My first attempt at a pie that didn't include a box of jello pudding, and it was a success. I love German Chocolate cake, so I knew I was going to love this. Loved it so much that I made another to take to a friend that just lost her mother. When she returned the pie plate, she just raved about the pie. Very comforting pie. Now I wish I would have brought her the one that my family ate. Thanks so much for sharing. Made for Comfort Cafe.
This pie is well worth the effort! German Chocolate Cake is one of my all time favorites and so I knew I couldn't go wrong with this one. The toasted coconut and pecans are wonderful and I used my favorite bar of German chocolate from a local manufacturer (Milka). One note, the list of ingredients didn't list evaporated milk, although it's in the directions on step 11. I used 1 cup of evaporated milk and it came out beautifully. My dinner guests loved it. Made for PAC Fall 2008.
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